Method

Preheat the oven to 180°C.

Remove the pork cutlets from the fridge 30 minutes - 1 hour before cooking to bring to room temperature.

Drizzle 1 teaspoon of oil over the pork and season with salt and pepper. Heat a large oven-safe pan over a medium-high heat and seal the pork for 1 minute on each side. Now add the thyme to the pan and place in the oven and cook for 8 minutes (time will vary depending on how thick your cutlets are).

In the meantime heat a grill pan oven a medium-high heat. Add the blueberries and heat for 20 seconds to just warm through then immediately place in a bowl.

Finish the dressing by adding vino cotto to the blueberries along with 1 tablespoon of olive oil. Crush with the back of the spoon. Season with salt and pepper and sprinkle over about ¼ of the thyme.

Drizzle 1 teaspoon of the oil over the radicchio quarters and season with salt and pepper. Chargrill in the grill pan for a minute on each side.

Remove the pork from the oven and rest for 2-3 minutes. Serve alongside the radicchio and drizzle over the dressing.